- Gim (food)
infobox Korean name
caption=Roasted "gim"
hangul=
hanja=none
rr=gim
mr=kim|"Gim" (), sometimes spelled "kim", is a Korean-style edible
seaweed in the genus "Porphyra ", similar to the Welsh-style laver and Japanese-stylenori .When eaten as a "
banchan " (small side dish), it is roasted withsesame oil and salt seasoning. For use in "gimbap", the sheets are not roasted. Sheets of "gim" are thinner than nori sheets."Gim" has a high content of
mineral salt s, particularlyiodine andiron . It is prepared by drying the seaweed, and cutting it into very thin square sheets, which are seasoned withsesame oil and salt. It is served toasted and cut into smaller squares as a side dish, or rolled to makegimbap . [ [http://english.tour2korea.com/06shopping/WhatToBuy/uniquely_gim.asp?kosm=m6_4&konum=subm1_4 Tour2Korea] - uniquely Korean]There are about ten varieties of "gim" in Korea. The most common are "chamgim" ("Porphyra tenera") and "bangsamuni gim" ("P. yezoensis"). Others include "dungeun gim" ("P. kuniedai"), "dungeun dolgim" ("P. suboriculata"), and "momuni gim" ("P. seriata"). [http://enc.daum.net/dic100/contents.do?query1=b03g1434a Korea Britannica.] - (in Korean)]
"Gim" is thought to have been eaten at least since the
Unified Silla period. "Gim" was cultivated in Korea since the mid-Joseon period, mentioned in texts dated 1420, as a local product of theJeolla district. It was recorded in 1429 that "gim" was sent toChina . [http://sillok.history.go.kr/inspection/inspection.jsp?mState=2&mTree=0&clsName=&searchType=a&keyword=%EB%85%BC%EB%A6%AC The Annals of the Choson Dynasty] - (in Korean)] A 1650 record describes it as very expensive.Various new techniques of cultivation developed in 1600s and 1800s.In 1980,
Ungjin 's "chamgim" was designated Natural Treasure Number 134 by the South Korean government. [ [http://100.naver.com/100.nhn?docid=820560 Encyber Encyclopedia] - (in Korean)]ee also
*
Nori
*Kombu
*Banchan
*Korean cuisine References
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